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FROM THIS EPISODE

Sang Yoon sheds light on the strange and obscure additives used to process wines;  Clare Crespo hits the streets with her secret, roving bakery that operates guerilla-style in L.A.’s neighborhoods; Randy Haveson brings solutions to the problem of binge drinking among college students; Tom Perini hitches up his chuck wagon for some cowboy cooking; Bunny Crumpacker looks at the history of cannibalism; Aimee Liu chronicles her battle with anorexia; Nathan Hall gets a taste of southern cooking in Los Angeles; and Laura Avery travels to the farmers market to talk about gardening in containers.

One Good Dish

David Tanis

Producers:
Bob Carlson
Jennifer Ferro
Thea Chaloner
Candace Moyer

Guest Interview Wine Additives 7 MIN

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Wineries often project a quixotic view of winemaking – that the grapes, soil conditions, weather, time and skill all come together in a magical process to create this celebrated drink.  In reality, there is so much money riding on this fickle technology, that many wineries use additives to force the hand of nature in creating the perfect bottle of wine.  From chemicals like acids, purple coloring and copper, to natural ingredients like oak chips, chicken, fish, milk and wheat products, few are aware of the actual ingredients in their wine.

The industry is currently unregulated and wine labels generally contain government-mandated disclosures about alcohol percentages, sulfites and health warnings.  There is a movement to reveal the contents in wine, which was detailed in a recent article in the Los Angeles TimesSang Yoon, owner of Father's Office on Montana Avenue in Santa Monica, is an outspoken and informed expert on the topic.  He explains the controversy behind disclosing wine ingredients and exactly what the winemaking industry thinks about it.


Guest Interview Home on the Range 7 MIN

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Tom Perini is as cowboy as cowboy gets with his Southern charm and down-home ranch cooking.  Perini began his career as a cowboy cook on his family's ranch in Buffalo Gap, Texas, combining two passions: ranch life and cooking. He worked through traditional chuck wagon recipes and developed unique dishes, and after years of cooking at the wagon, Perini opened up the Perini Ranch Steakhouse in Buffalo Gap.  He is the author of Texas Cowboy Cooking, a coffee-table style cookbook.

On Saturday, April 14, from 10 a.m. – 5 p.m., Tom will appear at The Autry National Center in Griffith Park for a barbecue festival celebrating cowboy chow.
 
Chuck wagon facts:

•    The First Chuck Wagon - During the early days of the trail drives, cowhands had to make do with what they could carry, leaving little room and time to prepare a hearty meal.  To fill this need, Texas rancher Charles Goodnight created the prototype for the chuck wagon in 1866.

•    The Cook Rules - It was even more true on the trail 100 years ago than it is today.  No cowboy raised dust near the chuck wagon, nor would anyone think of helping himself to any of the cook's provisions. And no cowboy considered the meal over until he had deposited his dirty dishes in the pan for washing up.

•    Flavor, Flavor Anywhere -- In the early days of chuck wagon cooking, getting the cowboys well-fed and back in the saddle was a higher priority than taste.  The cowboy grub could be pretty flavorless, so chuck wagon cooks started experimenting with canned goods, such as tomatoes, to add more flavor.

The Autry National Center
www.autrynationalcenter.org
4700 Western Heritage Way
Los Angeles
323-667-2000

Music Break -- Room 44 -- Seemon & Marijke

Guest Interview Treat Street 7 MIN

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Clare Crespo has a knack for clever, bold and irreverent recipes – creating flowerpot cakes, Jell-O aquariums and trompe l’oeil cupcakes that look as good as they taste.   Her desire to share her creations (without the hassle of starting a business) led to a guerilla-style, roving bakery called Treat Street.  Clare talks about her passion for baking and how she took her sweets to the streets of Silverlake.

Clare Crespo is the author of The Secret Life of Food  and Hey There, Cupcake!.  She writes monthly columns for Elle Girl and Tokion magazines and is a regular contributor to Nick Jr., Readymade, and Family Fun.

On Saturday, April 14th, Clare’s confections will take over the corner of Micheltorena and Rock Street starting at 10:30 a.m. Look for pink signs throughout the neighborhood that will direct you.

Music Break -- Minor Blues -- Jam Session n4

Guest Interview The Market Report 7 MIN

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Laura Avery joins cookbook author Cliff Wright, who shares his knowledge about delicious pea soup; and Windrose Farms give tips about tomato seedlings and how to plant basil and strawberries in containers.

English Pea Soup
Serves 4

2 lbs. English peas
scallion, chopped finely
celery, chopped finely
1 carrot, chopped finely
olive oil
butter
fresh lemon
creme fraiche
toasted country bread, sliced into 2 x 2 inch pieces

Remove peas from pods.  Boil pods 1 hour in stock pot to make stock.

In a sauté pan, sauté celery, carrot, scallion in olive oil and butter.  Add fresh peas to stock to boil for a few minutes, until mixture is dark green.  Blend everything from sauté pan and stock pot together in a blender until smooth.

Reheat soup. Add lemon juice to taste to brighten up the flavors. Add salt and pepper to taste. Garnish with dollops of creme fraiche on top of small pieces of toasted bread on top of soup.

Music Break -- Lungo la Costa -- Scoen

Guest Interview College Drinking 7 MIN

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Heavy drinking and partying has been a part of college culture for almost as long as the institutions have existed.  In recent years, exposure of widespread problems associated with college-age drinking have come to light – deaths, injuries, sexual abuse, academic problems, health issues, drunk driving and property damage have all been tied to binge drinking.   Is it gaining speed and becoming and epidemic, or is the subject simply getting more attention? Randy Haveson is a drug and alcohol counselor, who is also the founder of The HERO House, the nation’s only alcohol recovery center for college students.  He shares his perspective on the issue and talks about his strategy to educate students about responsible, safe drinking.


Music Break -- Powerhouse -- Casey and the Pressure Group

Guest Interview Cannibalism 7 MIN

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Evidence shows that cannibalism goes far back in world history -- Egyptions, Chinese, Maoris, Iroquois, Aztec, European, French, English, and Americans have practiced cannibalism at one time or another, most commonly as "enemy eating" in times of war.  Our culture is both repulsed and fascinated by cannibalism, which can be an act of both love (endophagy - the eating of one's friends) and hate (exophagy – the eating of one’s enemies), not just a means of survival.  Bunny Crumpacker is the author of The Sex Life of Food:  When Body and Soul Meet to Eat, a gastronomic history that includes cannibalism, it’s myths and how it evolved in various cultures.

Bunny Crumpacker is is a New York native, and has been a professional caterer, author, editor, newspaper columnist, and school public relations officer. She and her husband, a record producer, live in the Hudson River Valley region, just north of New York City.

Music Break -- Sanjuro -- Masaru Sato

Guest Interview Recovering From Anorexia 7 MIN


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Recovery from anorexia is a lifelong process – and winning the battle doesn’t mean an anorexic isn’t susceptible to future relapse.  Aimee Liu was first treated for anorexia when she was 15-years old, and in 1979 she wrote Solitaire, the first anorexic memoir ever to be published.  At 40, she again found herself in recovery for the eating disorder.  Her new book, Gaining: The Truth About Life After Eating Disorders, is a sequel of sorts and reveals the mistakes doctors and families often make in treating someone with an eating disorder.   Aimee shares her experience, her opinions on the best approach to full recovery and what it’s like to be treated for anorexia in middle age.

Music Break -- Sing Sang Sung -- Gordon Goodwin's Big Phat Band

Guest Interview Southern Food in Los Angeles 7 MIN

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Nathan Hall is a cook who believes in preparing food in the traditional ways passed down to him by his grandfather, a former house slave in Louisiana.  He is the author of Simple to Sublime: A Collage of Southern Cooking.  Nathan share his favorite Southern food, how to make it and where to find it in Los Angeles.

Pecan Pie:
Maurice Snack N Chat
5068 W. Pico Blvd.
Los Angeles
323-931-3879

Collard Greens & Yams:
M&M
3300 W. Manchester Blvd.
Inglewood
310-673-5031

Crawfish, Creole & Etouffé:
Harold & Bell
2920 W. Jefferson Blvd.
Los Angeles
323-735-9023

Baked Turkey Wings & Dressing:
Aunt Rosa Lee’s Mississippi
2781 S. Western Blvd.
Los Angeles
323-733-8586


Collard Greens Recipe

3-4 bunches or 1 large bag of collard greens
1 tsp. salt
3 tbsp. oil
3 tbsp. red pepper flakes
1 large hamhock in 2-3 cups of water

Cook meat until tender, with oil, salt and red pepper flakes under medium heat.  Add greens and simmer for 10 minutes.

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